Looking for a delicious twist on classic Italian flavors? Try these Ground Chicken Parmesan Meatballs! They’re a simple, oven-baked dish that combines the savory taste of chicken parmesan into easy-to-make meatballs, ready in just 30 minutes! My family is obsessed!

a spoon scooping a chicken meatball

One of my favorite foods to make is meatballs. I love that you can wrap up a bunch of different flavors into ground meat to make something delicious you can serve over pasta, rice, or with a side of steamed veggies. As an experienced home cook, my family really loves Classic Baked Chicken Meatballs, BBQ Chicken Meatballs and Slow Cooker Grape Jelly Meatballs, but this recipe for chicken parmesan meatballs is a true family favorite! 

I love turning my favorite comfort food dishes like Chicken Parmesan into something a bit easier. This recipe offers a simpler approach to traditional chicken parmesan by using ground chicken for the meatballs, no dredging necessary.

a spoon scooping a chicken meatball

Making chicken meatballs with parmesan and marinara is straightforward and quick. Mix ground chicken with seasonings and form into meatballs, then coat with breadcrumbs. Brown them in a skillet, cover with marinara and mozzarella, and bake for 15 minutes. You’ll have a tasty, simple version of chicken parmesan in no time!

Watch how to make it

Quick and Easy Italian Chicken Meatballs

  • The recipe calls for simple ingredients you can find at any grocery store. 
  • Serve them in numerous ways, whether over pasta, with grilled bread, or as a hearty sandwich filling.
  • They’re a fantastic option for meal prep, as they can be easily made in advance and reheated or frozen for later.

A Couple Ingredient Notes

ground chicken, marinara sauce, egg and other ingredients on a grey background
  • Panko Breadcrumbs – Provides a great texture for the meatballs.
  • Ground Chicken – Helps to keep the meatballs juicy and tender.Β Β I think even more than turkey or beef.

How To Make Baked Chicken Parm Meatballs

bowl of panko breadcrumbs
Mix the panko and parmesan together and set aside.
bowl of ground chicken
Make the meatball mixture.
raw chicken meatballs on a sheet pan
Form the meatballs.
one chicken meatball in a bowl of panko
Roll meatballs in panko mixture.
meatballs in a skillet browned
Brown meatballs in hot skillet.
meatballs in a skillet with marinara sauce
Add marinara sauce.
meatballs in a skillet with sauce and shredded cheese
Top with cheese and bake.
baked chicken parmesan meatballs with parsley
Sprinkle with parsley and serve!
baked chicken parmesan meatballs with parsley

Helpful Cooking Tips

  • For evenly shaped meatballs, use a cookie scoop or spoon.
  • If the meatball mixture sticks to your hands, dampen them slightly with water to make rolling the meatballs easier.
  • To prevent overmixing, which can make the meatballs tough, gently combine the ingredients until just mixed.
  • Allow the skillet to heat up fully before adding the meatballs to achieve a good sear and prevent sticking.
  • Cook the meatballs in batches to avoid overcrowding the skillet, which ensures even browning on all sides without steaming the meatballs.
  • Use your favorite marinara sauce to personalize the flavor, whether it’s homemade or a store-bought brand you love.
a spoon holding a cheesy meatball

Ways to serve

  • Over Spaghetti: Serve the chicken parmesan meatballs on top of spaghetti or your favorite pasta, drizzled with extra marinara sauce and sprinkled with parmesan cheese.
  • Meatball Sub Sandwich: Stuff the meatballs into a hoagie roll, top with additional marinara sauce and melted mozzarella, and broil briefly.
  • With Polenta: Pair the meatballs with creamy polenta for a comforting and hearty dish, adding a dollop of marinara and a sprinkle of fresh basil for flavor.
  • On a Pizza: Use the meatballs as a pizza topping along with marinara sauce, mozzarella, and fresh basil on your favorite pizza crust.
  • As an Appetizer: Skewer the meatballs with toothpicks and serve them as appetizers at a party or gathering, with a side of marinara sauce for dipping.
a spoon scooping a chicken parmesan meatball

Flavor Variations and Substitutions

  • Substitute ground turkey for the ground chicken.
  • Add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
  • Swap panko breadcrumbs with gluten-free breadcrumbs to make the recipe suitable for those with gluten sensitivities.
  • Experiment with different marinara sauce varieties, like roasted garlic or spicy arrabbiata, to change the sauce flavor.

Storing and Freezing

Storing: Keep leftover meatballs in an airtight container and refrigerate for up to 3 days. 

Freezing: Freeze meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once solid. They can be stored in the freezer for up to 3 months, making them perfect for future quick meals.

Reheating: Reheat meatballs in the oven at 350Β°F for about 10-15 minutes or in the microwave until heated through. For frozen meatballs, thaw in the refrigerator overnight before reheating.

baked chicken parmesan meatballs with parsley

Print
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baked chicken parmesan meatballs with parsley

Ground Chicken Parmesan Meatballs (Juicy & Tender!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Laney Schwartz
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Oven baked
  • Cuisine: Italian
Print Recipe

Description

Looking for a delicious twist on classic Italian flavors? Try these Ground Chicken Parmesan Meatballs! They’re a simple, oven-baked dish that combines the savory taste of chicken parmesan into easy-to-make meatballs, ready in just 30 minutes! My family is obsessed!

Ingredients

Scale
  • 1 cup panko breadcrumbs, divided
  • 1/3 cup, plus 3 tablespoons grated parmesan cheese
  • 1 pound ground chicken
  • 1 egg lightly beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 2–2 1/2 cups your favorite marinara sauceΒ 
  • 1 cup shredded mozzarella cheese
  • fresh basil for garnish

Instructions

  1. Preheat the oven to 400 degrees. In a medium dish, mix together 3 tablespoons of panko and 3 tablespoons of parmesan. Set aside.
  2. In a large bowl combine the chicken, egg, salt, pepper, garlic powder, oregano, basil, remaining panko and remaining parmesan. Using clean hands or a fork, mix everything together until well combined.
  3. Divide the mixture into golf ball sized meatballs (should make about 14-16). If mixture is too sticky, lightly wet your hands so the meat doesn’t stick while you form the balls.
  4. Roll each meatball in the panko/parmesan mixture until well coated and set aside.
  5. Heat a large skillet (I used cast iron) over medium/high heat. Add the olive oil. Brown the meatballs on all sides, about 1 minute per side. Work in batches so you don’t over crowd the pan.
  6. Once all the meatballs are browned, add them all back to the pan and pour over the sauce. Cover with shredded mozzarella and bake for 10-15 minutes until cheese is melted and bubbly and the meatballs are cooked through.
  7. Remove from oven, garnish with torn basil and serve over grilled bread or pasta.

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